Hot Topic: The Rundown on E. coli
There has been a lot in the news lately about outbreaks of E. coli infections linked to raw cookie dough and ground beef. In fact, there are around 70,000 E. coli infections every year in the United States. So what exactly is E. coli and how do you become infected?
E. coli is a large group of bacteria that can cause mild to severe and sometimes even life-threatening illness. The bacteria can cause everything from diarrhea to urinary tract infections to pneumonia and can infect people of any age.
The most common form of E. coli causes disease by making something called Shiga toxin. According to the Centers for Disease Control and Prevention, the bacteria that make these toxins are called "Shiga toxin-producing" E. coli, or "STEC." Infections begin when you swallow STEC which basically means that you get a tiny, almost non-detectable amount of human or animal feces in your mouth. Some food is at high risk for E. coli and should be avoided such as unpasteurized (raw) milk, unpasteurized apple cider, and soft cheeses made from raw milk.
The symptoms of STEC infections are different for each person but often include severe stomach cramps, diarrhea (often bloody), and vomiting.
To help prevent STEC infections:
1. Wash your hands thoroughly after using the bathroom or changing diapers and before preparing or eating food. Wash your hands after contact with animals or their environments (at farms, petting zoos, fairs, or your own backyard).
2. Cook meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70˚C. It's best to use a thermometer, as color is not a very reliable indicator of "doneness."
3. Avoid raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).
4. Avoid swallowing water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard "kiddie" pools.
You can also prevent contamination in food preparation areas by thoroughly washing your hands, counters, cutting boards, and utensils after they touch raw meat.
For more information on E. coli, visit the website of the Centers for Disease Control and Prevention or the website for the United States Department of Agriculture.
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